I made these Vegan candied nuts for friends and family this past Christmas, and while I am not a fan of sweets (I prefer carbs such as fresh-baked bread!), these candied nuts were to die for!! So much so that I had requests from across the ocean asking for the recipe. They are super easy to make, and it will literally take you 20 minutes in total to make them (including roasting time).
You’ll need 4 cups of assorted nuts. I used one cup each of cashews, pecans, and almonds (I didn’t have a fourth nut available — but feel free to use walnuts, which would go great with this recipe).
Ingredients: (Note 1 cup = 120 grams)
- 1 cup pecan halves
- 1 cup walnut halves
- 1 cup whole cashews
- 1 cup whole almonds
- 1/2 cup (100 g) firmly packed brown sugar
- 1/4 cup nondairy butter, completely melted (melt at 10 second intervals in the microwave, or my preferred method, over a low flame on the stove). I used earth balance, see pic below
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves (I didn’t have ground cloves to I substituted with 1/4 tsp of cinnamon)
- Preheat oven at 400 degrees Farenheit (where the heck is the degree symbol on my key board….?) or 200 degrees Celsius.
- Line a baking sheet with parchment paper (highly suggested — don’t use foil paper, it won’t taste good if sticks to the nuts)
- In mixing bowl mix nuts (while the butter is melting)
- In a small bowl mix together all of the ingredients, including the melted butter
- Add wet ingredient mixture to the bowl with nuts, and mix well with a wooden spoon until nuts are well coated
- Spread evenly in a layer on the baking sheet (lined with parchment paper)
- Bake for 8 to 10 minutes (I needed the 2 extra minutes, so mine took 10 minutes to roast), checking often to prevent burning. I tossed the nuts twice while they were roasting
- Remove from oven, and allow to cool completely before breaking apart. I put divided the nuts in small gift food bags for friends and tied a ribbon on them. But if you’re making them for yourself, store them in a glass mason jar (or plastic food storage container)
ENJOY!!! From my vegan kitchen to yours!
— Anabelle Taub